Go Back

Ultimate Homemade Almond Kringle

A symbol of cozy indulgence, this exquisite pastry features a flaky exterior and a luscious almond filling, promising comfort and delight in every bite.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, European
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2.5 cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon salt fine table salt works best
  • 1 cup cold unsalted butter 2 sticks, cut into ½-inch cubes, kept very cold
  • 0.5 cup ice water literally ice-cold for best results
For the Filling
  • 1 cup granulated sugar regular white sugar
  • 1 cup heavy cream full-fat for richness
  • 1 cup blanched slivered almonds toasted and finely ground
  • 0.25 cup all-purpose flour for thickening
  • 1 teaspoon almond extract pure extract recommended
  • 0.5 teaspoon vanilla extract pure vanilla for best flavor
  • 1 pinch salt enhances all flavors
For the Glaze
  • 1 cup powdered sugar sifted for smoothness
  • 2-3 tablespoons milk or heavy cream adjust for consistency
  • 0.25 teaspoon almond extract optional for extra almond flavor

Method
 

Make Dough
  1. In a large bowl, whisk together the flour and salt until well combined.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Gradually add the ice water to form a cohesive dough.
  4. Shape the dough into a rectangle, wrap it, and refrigerate for at least two hours or overnight.
Prepare Filling
  1. Preheat your oven to 350°F.
  2. Spread the slivered almonds on a baking sheet and toast for 8-10 minutes.
  3. Once cooled, finely grind the almonds in a food processor.
  4. Combine ground almonds, flour, sugar, heavy cream, almond extract, vanilla extract, and a pinch of salt in a saucepan.
  5. Stir over medium heat for 5-7 minutes until thickened.
  6. Set aside to cool completely.
Assemble
  1. Divide the chilled dough into two equal pieces on a floured surface.
  2. Roll each piece into a 12x18-inch rectangle.
  3. Spread half of the filling along each rectangle, leaving a ½-inch border.
  4. Roll the dough jelly-roll style into a horseshoe shape and place each on a baking sheet.
Bake
  1. Bake in the preheated oven for 25-35 minutes until golden brown.
  2. Cool on the baking sheet for 10-15 minutes before transferring to a wire rack.
Finish
  1. Whisk together powdered sugar, milk, and almond extract to form a glaze.
  2. Drizzle the glaze over the cooled kringles and allow to set for 15-20 minutes.

Notes

Serve warm or at room temperature. Store leftovers in an airtight container for a few days or wrap in plastic and refrigerate for longer freshness. Ensure your butter is cold for best results and toast the almonds diligently.